Chili is Too Spicy

RE: Chili is Too Spicy Post By Alora (Guest Post) (02/17/2008) My dads chili is never spicy! try different recipes. I like how my dad makes it (its the best!). tomato sauce, tomatoes, hamburger meat, and kidney beans. Sometimes he puts water in it to make it less thick! Report Spam or Abuse RE: Chili is Too Spicy Post By kflocey (Guest Post) (01/07/2007) You can add a couple more cans of beans. Sour cream can also tame the fire. Report Spam or Abuse RE: Chili is Too Spicy Post By Doggy (Guest Post) (01/05/2007) If you didn't use vinegar or lemon juice, you can pour a little heavy cream in just before serving. If you don't have heavy cream, whole milk might do the trick. You can also grate in some cheese. Any milk product will diffuse heat. G'luck : ) Report Spam or Abuse RE: Chili is Too Spicy Post By (Guest Post) (01/05/2007) I've done this I added a can of beer, and let simmer, it works great! Report Spam or Abuse RE: Chili is Too Spicy Post by Alph (212) | (01/04/2007) Contact Oh, one other thing: I like to incorporate a little bit of sugar (or honey, molasses, etc.) and a little vinegar (usually 'cider vinegar') to help bind and smooth out the flavors, and to help it keep a bit better in the fridge. Don't get carried away with this though... add maybe half a teaspoon of each per quart at a time, stir, simmer, and taste. And if you use ketchup remember that it already has sugar and vinegar so you won't need as much, if any. Too sweet or too vinegary is as bad as too hot! Report Spam or Abuse RE: Chili is Too Spicy Post By Elaine P (Guest Post) (01/04/2007) Try adding a little white sugar----simmer, taste, if still not right add more sugar ane simmer until you have the flavor you want. Report Spam or Abuse RE: Chili is Too Spicy Post by Alph (212) | (01/04/2007) Contact This sounds like a good time to experiment! Check out several different chili recipes from different parts of the country and note things they call for that aren't in your recipe. See what sounds interesting and try a small sample batch with it. Also before you start experimenting, I like Grandma Bess's idea about removing the liquid, but don't pour it out. reserve it until you get things balanced the way you want them. And rather than replacing it with tomato juice I'd use beer, and perhaps some tomato paste. I've seen chili recipes (from Kansas, I believe) that called for cocoa or other chocolate variations. I played with that idea once and will probably come back to it, but it didn't work well with the other stuff I was using. That might help a bit with your problem though. And I don't know "how much" you made or "how much" too hot it is for you, but you might consider browning up another pound of beef or lean ground pork and adding that an a can or two of red beans. If you wind up with more than you can use just bag and freeze the rest. Good luck, and happy cooking! Report Spam or Abuse RE: Chili is Too Spicy Post By Michawn (Guest Post) (01/04/2007) I know that too much salt in a soup can be remedied by adding a potatoe. Maybe you can try that, or add some extra liquid and some masa flour, I know that masa flour is used in some recipes for chili. Report Spam or Abuse RE: Chili is Too Spicy Post by Grandma Bess (40) | (01/03/2007) Profile | Contact Why not pour most of the juice off and add more tomato juice? I wouldn't add anymore seasonings and see if that works. Hope this helps. J. B. Report Spam or Abuse